Cinnamon Syrup

Cinnamon Syrup

Cinnamon Syrup
This syrup was created to serve with Cinnamon Pecan Bundt Cake.

YIELD: ABOUT 1½ CUPS (350 g)


  • 100 grams granulated sugar (1/2 cup)
  • 100 grams light brown sugar (1/2 cup)
  • 10 grams cornstarch (1 Tablespoon)
  • ¼ teaspoon Vietnamese cinnamon
  • ⅛ teaspoon fine sea salt

  • 160 grams water (3/4 cup)
  • 3 cinnamon sticks

  • 15 grams butter (1 Tablespoon)

  • 385 gras = Total 13.5 ounces

  1. RUB together both sugars, cornstarch, cinnamon, and salt.
  2. DRIZZLE dry ingredients into water in a sauce pan; whisk to blend.
  3. ADD cinnamon sticks.
  4. BRING to a boil and cook until slightly thickened.
  5. COVER, remove from heat, and let steep to infuse the cinnamon flavor, for 30 minutes.
  6. REMOVE cinnamon sticks.
  7. SWIRL in butter and serve warm.
  8. REFRIGERATE if making ahead, and warm in microwave or in a small sauce pan on stove, before serving.
Recipe Ancestry Notes:
Recipe developed by Shirl Gard.

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

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